Can and Can’t Eat

What can I eat? Do I have to go on a diet? Do I need to stop eating my favourite food? These are a few questions that have been asked after diagnosis. Food shopping becomes more important because you can’t just go down the local shop and get a sandwich or pasta dish that you may have done previously. You will have to become more aware and understanding of what you Can and Can’t eat. Coeliac disease isn’t a diet as such. It is all about being on the correct diet to avoid damaging your small intestine further. To enable you to live and eat gluten free, you will need to cut out foods that contain wheat, rye and barley. Therefore, it’s good to have that basic knowledge of what foods you Can and foods you Can’t consume. Knowing what to add and what to cut out of your new diet can be very tricky. OMGluten Free is here to offer simple and effective support.

The foods that contain Gluten and that you Can’t eat are as follows:

Bread

Pasta

Cereal

Biscuits or crackers

Cakes and pastries

Pies

Gravies and sauces

It is important to always check the labels of the foods you buy. Many foods, particularly those that are processed, contain gluten in additives, such as malt flavouring and modified food starch. Gluten may also be found in some non-food items, including lipstick, postage stamps and some types of medication.

Cross-contamination can occur if gluten-free foods and foods that contain gluten are prepared together or served with the same utensils. Always remember to clean down your food surfaces before you undertake any food preparation to limit any chances of contamination. Being vigilant and aware of what food products may cause cross-contamination will prevent you from suffering and becoming ill. Living with other family members that arn’t Coeliacs may not be aware or realise these adverse affects, We advise ALL members of the household to be attentive to reduce any contamination.

The foods you Can eat and don’t contain gluten are as follows:

Dairy products like cheese, milk, cream, butter and yoghurt’s

Fruit and vegetables

Plain meat and fish

Potatoes

Rice

Gluten Free flours including rice, corn, soy and potato

By law food labelled ‘gluten free’ can contain no more than 20 parts per million (ppm) of gluten.

For most people these trace amounts of gluten will not cause any problem. However, there are a minority of people with coeliac disease who are unable to tolerate even trace amounts of gluten, who require a diet completely free from cereals.

Some good Gluten Free brands to use are: Juvela, Doves Farm,Bob’s Red Mill and Eazy Bake

Oats

Oats do not contain gluten, but many people with Coeliac disease avoid eating them because they can become contaminated with other cereals that do contain gluten.If after discussing this with your health professional, you want to include oats in your diet, check that the oats are pure and that there is no possibility that contamination could have occurred.

It is recommended that you should avoid eating oats until your gluten-free diet has taken full effect and your symptoms have been resolved. Once you are symptom free, gradually reintroduce oats into your diet. If you develop symptoms again, stop eating oats.

Supplements

As well as cutting gluten out of your diet, your GP or dietitian may also recommend that you take vitamin and mineral supplements, at least for the first six months after your diagnosis.

This will ensure that you get all the nutrients you need while your digestive system repairs itself. Taking supplements can also help correct any deficiencies, such as anaemia (a lack of iron in the blood).

Here is an array of different foods in the form of a shopping list for Gluten Free shoppers!

Many of us find that on jars and sauces we are just not quite sure what we Can and Can’t eat. As long as your sauces don’t use flours that contain gluten, you can just about make any Sauce, Gravy and Filling.

Here is a list of Gluten Free and Non Gluten Free ingredients:

Gluten-free:

aspartame

artificial sweetener

caramel

citric acid

corn malt

dextrose

glucose syrup

isomalt

magnesium stearate

maize starch

maltitol

maltodextrin

modified maize starch

modified starch

monosodium glutamate

rice malt

rice rusk

sorbitol

textured vegetable protein

xanthan gum.

Not gluten-free:

wheat flour

wheat starch

modified wheat starch

wheat rusk

wheat bran

barley malt

barley flour

oat bran

rye flour.

I Hope this added information will help you understand better and learn more about the foods you are consuming. Keep a note and you can always refer back to this page!

@Charley_Dug@mogsyaa@UoWcatering Let’s hope it’s not the last time you come in for food, can always pop in for lunch anytime 😁 congrats on finishing uni! Will do my best to make your dinner on Thursday awesome 👏🔥